Signature Tianjin street breakfast: a thin mung-bean crepe cooked on a round griddle, cracked with an egg, painted with sweet bean sauce and chili, sprinkled with scallion and cilantro, and folded around a crispy
果篦 (fruit comb) or
油条. In Tianjin the filling is crispy
果篦; adding a
油条 is a Beijing-style variation.
